Butternut Squash, Apple and Walnut Muffins

Butternut Squash, Apple and Walnut Muffins

Butternut Squash, Apple and Walnut Muffins

Try these butternut squash, apple and walnut muffins! They're an easy dessert idea or a delicious way to start the day.

August 30, 2018

Type of dish

Dietary Consideration

serves for

8

total time

0 HR 50 MIN

ingredients

Butternut squash
1/2 small, peeled, seeds removed and diced
Rice flour
100 g, brown
millet flour
60 g
walnuts
5 g, finely ground, plus 3 tbsp extra
salt
1/4 tsp
bicarbonate of soda
1/2 tsp
Baking powder
1/2 tsp, gluten free
Cinnamon
1 pinch, ground
Eggs
3 large
sugar
160 g (caster)
Sunflower oil
75 ml
Vanilla extract
1 tsp
Lemon
1 tsp, zest, finely grated
apple
1, peeled, cored, and grated

Preparation

How to make a butternut squash, apple and walnut muffins

  • Preheat the oven to 180°C (160° fan)  | gas 4.
  • Place paper cases in a 12-muffin or cupcake tin.
  • Place the squash in a steaming basket, cover, and steam over a half-filled saucepan of simmering water for about 10 minutes until tender to the point of a knife.
  • Mash to a smooth puree in a mixing bowl.
  • Stir together the flours, ground walnuts, salt, bicarbonate of soda, baking powder, and cinnamon in a mixing bowl. Set aside.
  • Whisk together the eggs with 110 g of the squash puree, the sugar, oil, vanilla, and lemon zest.
  • Fold into the dry ingredients until well incorporated, and then fold in the apple.
  • Divide between the paper cases and chop the 2 tbsp extra walnuts, sprinkling them over the batter.
  • Bake for 18-20 minutes until golden-brown and risen; a cake tester should come out clean from their centres.
  • Remove to a wire rack to cool completely before serving.

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